Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 spring chicken in half
- pepper
- salt
Directions
Clean and split 1 spring chicken in half. Lay the halves on a meat board and flatten with a pounder. Roll in flour seasoned with pepper and salt. Put into a long dripping pan, \ cup butter and melt on top of stove. When hot lay in the prepared chicken, and put in a very hot oven. When the chicken begins to brown baste with the butter. When browned cover with a tin, cool the oven a little.
If the chicken is young and tender and the oven the right temperature, f of an hour is sufficient to cook. Make a gravy from the brown butter with hot water and thick- ening added. Serve with the chicken, fried corn mush or browned sweet potatoes.
Mrs. Charles H. Burwell.